Three Cheese and Potato Soup

In a large stock pot, combine water, chicken stock, chicken stock granules, black pepper, carrots, diced potatoes and onions. Bring to the boil and then reduce heat. Simmer 15 minutes or until vegetables are tender, stirring occasionally.

Add celery and red pepper and simmer for 5 minutes.

Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, mature Cheddar cheese and Gruyere cheese; continue stirring until cheese melts, about 5 minutes.

Mix in instant mash. Remove from heat and let sit for 15 minutes before serving.